Dice the ahi tuna into small cubes and place it in a bowl. Pour the lime juice over the tuna and mix in the red onion, cilantro, jalapeño, and salt. Let it marinate in the refrigerator for at least 30 minutes.

Make the Avocado Mash

Prepare Avocado

In a small bowl, mash the ripe avocado with lime juice and salt until smooth. Set aside.

Charred Leek Oil

Prepare Leeks

Clean the leeks and slice them thinly. In a pan over medium-high heat, add olive oil and char the leeks until they are golden brown. Remove from heat and let cool, then blend with remaining olive oil to create the leek oil.

Fry the Plantains

Prepare Plantains

Slice the plantains diagonally. Heat oil in a frying pan and fry the plantain slices until they are golden brown and crispy. Drain on a paper towel.

Assemble the Dish

Serve

On a plate, spread a layer of the avocado mash, top with the marinated tuna ceviche, drizzle the charred leek oil over the top, and serve with crispy plantains on the side.